Prick potatoes with a knife or fork, then bake at 400 degrees for 45 to 60 minutes, or until cooked through.
Cut baked potatoes in half and let cool until they are cool enough to handle.
Scoop out the potato flesh with a spoon and add it to a bowl, keep the skins intact.
Add the butter oil, soy milk, salt, pepper, parsley, and chives to the potato flesh and mix well. I like to use my potato masher for this job, but a spoon or fork will work.
Once mashed and mixed well, scoop the potato filling back into the potato skins, place into a shallow baking dish and set aside.
Mix the bread crumbs with the remaining butter oil and sauté in a skillet until the breadcrumbs are slightly toasted.
Top the potatoes with the toasted breadcrumbs, then bake at 350 degrees for 10 minutes or until heated through.